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Mangalore Buns, ek prasiddh aur pyaara nashta, Dakshin Bharat ke shahar Mangalore ka ek aham hissa hai. Ye garam-garam, meetha aur mulayam buns logon ke dil aur taste buds ko jeet lete hain. Inke swad aur texture ne ise ek anmol khadya padarth banaya hai.
Mangalore Buns ka itihaas Mangalore ke khaas aahar aur aanganon se juda hua hai. Ye buns meethi swaad aur phooli hui texture ke karan mashhoor hai. Mangalore ke log inhe pramukh roop se nashta ya dopahar ka bhojan ke roop mein mazze lete hain.
Mangalore Buns banane ke liye maida, pake hue kela, dahi, chini, baking soda aur thoda namak ka istemaal kiya jata hai. Sabse pehle, kela ko mash kar lein aur usmein dahi, chini, baking soda aur namak daal kar acche se mila lein. Fir maida ko thoda-thoda karke daal kar aate ko naram aur mulayam banayein. Aate ko thodi der ke liye dhak kar rakh dein taki ye ferment ho sake aur phool jaayein.
Fermented aate ko le kar chote chote hisse mein todein aur har hisse ko rolling pin ki madad se gol chakkar bana lein. Ek kadai mein tel garam kar lein aur dhyan se bane hue chakkar ko garam tel mein daal dein. Chakkar ko dono taraf se sunehra-bhura hone tak tal lein. Taley hue buns ko tel se nikal kar ek tissue paper par rakhein, jisse extra tel sokh lein. Isi tarah se bache hue aate ko bhi tal lein.
Mangalore Buns ko garam-garam serve karein. Ye buns meethi swaad ke saath soft aur phooli hui texture ke hote hain. Inhe aam taur par chutney, sambar ya aloo bhaji ke saath khaya jata hai. Mangalore Buns ke prasiddh saathiyon mein coconut chutney, saagu aur kori ghassi shamil hain.
Mangalore Buns ke ek khaas tatva hai unki versatility. Inhe aap nashte ke taur par khana pasand kar sakte hain ya phir sambar, chutney aur aloo bhaji ke saath mukhya bhojan ke roop mein bhi savour kar sakte hain. Iske alawa, log inhe dopahar ki chai ke saath ya saathiyon ke saath bhi mazze lete hain.
| Samagri (Mangalore Buns recipe Ingredients) |
|---|
| 2 cup maida (all-purpose flour) 2 pake hue kela (mashed) 1/4 cup dahi (yogurt) 1 tablespoon chini (sugar) 1/2 teaspoon baking soda 1/2 teaspoon namak (salt) Tel (frying ke liye) |
| Hindi |
|---|
| Ek mixing bowl mein mashed kela, dahi, chini, baking soda, aur namak daal kar acche se milayein. |
| Thoda-thoda karke maida daalein aur mila kar ek mulayam aur naram aata bana lein. Jarurat padne par aap aate mein thoda aur maida daal sakte hain, taaki consistency sahi ho. |
| Aate ko dhak kar 2 ghante ke liye chhod dein, jisse ferment ho kar phool jaye. |
| 2 ghante baad, aate ka ek chota hissa lein aur use rolling pin ki madad se gol chakkar bana lein. |
| Ek gehra kadai ya patili mein tel garam karein. |
| Savdhani se gol aate ke chakkar ko garam tel mein daalein aur dono taraf se sunehra-bhura hone tak tal lein. |
| Taley hue buns ko tel se nikal kar ek tissue paper par rakhein, taaki extra tel sokh lein. |
| Bache hue aate ko bhi isi tarah se tal lein. |
| Mangalore Buns ko garam-garam chutney ya sambar ke saath serve karein. |
| Mangalore Buns ko taaza aur garam garam khane ka anand uthaya ja sakta hai. Inki thodi meethi swaad aur mulayam texture hai. Ye buns aam taur par Mangalorean cuisine mein nashta ya chai ke samay ke liye serve kiye jaate hain. |
Mangalore Buns ki popularity na sirf Mangalore mein hai, balki pure desh mein bhi iski maang hai. Iske swad, meethapan aur unique texture ne ise ek pasandida khadya padarth banaya hai. Ye buns bachchon se lekar bade logo tak har umar ke logon ke liye bade hi swadisht aur pustik khadya padarth hai.
Ant mein, Mangalore Buns ek aise nashte hai jo aapko apne bhavnatmak Mangalore ke aahar ki yaad dilate hain. Inke meetha swaad aur mulayam texture ki wajah se ye har khane ka anand badha dete hain. Mangalore Buns aapke dopahar ke bhojan mein nayi ronak la sakte hain aur aapko Dakshin Bharatiya khaadya padarthon ka ek anubhav pradaan kar sakte hain.
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